PHEASANT IN ORANGE SAUCE
I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!
Provided by Monica in PA
Categories Pheasant
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
- Add more butter if needed.
- Mix water and bouillon and pour over pheasant.
- Lower heat and cover and simmer for thirty minutes until tender.
- Add water if needed and turn meat several times.
- Combine remaining ingredients.
- Let liquid on pheasant cook away and then baste orange sauce over the meat.
- Simmer uncovered and baste frequently for 10-15 minutes.
- Serves 2. Great served with rice.
PHEASANT WITH CRANBERRY SAUCE
"My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes," relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently., Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.
Nutrition Facts : Calories 619 calories, Fat 14g fat (6g saturated fat), Cholesterol 165mg cholesterol, Sodium 291mg sodium, Carbohydrate 68g carbohydrate (61g sugars, Fiber 4g fiber), Protein 54g protein.
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
ORANGE-ROASTED PHEASANTS
These orange flavored roasted pheasants are perfect for a savory dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
- Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
- Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.
Nutrition Facts : Calories 670, Carbohydrate 10 g, Cholesterol 220 mg, Fiber 0 g, Protein 56 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 2 g
PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
Provided by Thomasina Miers
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
- Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
- Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.
Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium
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